Crumbs add crunch to Veal Cotoletta

This veal dish with its light and crunchy crumbs is great for summer.

Crumbed Veal Cotoletta

This dish is a simple combination of flavours, but it works really well. It might have something to do with the funky crumbing mix of cornflakes and Parmesan. 

Serves: 4

Ingredients

  • 4 x 180g veal rib-eye steaks
  • 4 cups cornflakes
  • 100g parmesan, finely grated
  • 1 cup plain flour
  • 1 egg
  • 200ml  milk
  • 100g butter
  • 2 1/2 tablespoons sunflower oil
  • 12 sage leaves
  • 8 anchovy fillets
  • bunch wild rocket, to garnish

 Salsa:

  • 1 large red capsicum
  • 2 ripe tomatoes
  • 1 small garlic clove, chopped
  • 1 tablespoon chopped basil
  • salt
  • freshly ground black pepper
  • 2 1/2 tablespoons red wine vinegar
  • 100ml  extra-virgin olive oil 

Method:

Place the veal steaks between sheets of baking paper and beat until they’re each around 3mm thick.

Crush the cornflakes into fine crumbs in a mortar with a pestle. Combine with the Parmesan.

In a separate bowl, combine the flour, egg and milk and whisk to a smooth batter.

Dip the veal into the batter, allowing the excess batter to drip off. Dredge in the cornflakes and Parmesan crumbs. To ensure that the veal is well coated with crumbs, pat it between your hands. Place each crumbed steak on a tray while you crumb the remaining veal cotolettas.

To make the salsa, grill the capsicum until charred, then allow to cool. Remove the skin and seeds, then dice. Blanch, skin and deseed the tomatoes, then dice. Place in a bowl and combine with the diced capsicum. Add the garlic and basil. Season with salt and pepper, then add the red wine vinegar and olive oil.

Heat a frying pan large enough to fit two of the cotolettas. Add 50g of butter and the sunflower oil. When the butter starts to foam, add the veal and cook until crisp and golden on both sides. Remove from the pan and cook the remaining cotolettas.

Clean the pan, then add the remaining butter and heat until it starts to foam. Add the sage leaves and anchovies, allowing the sage to become crisp and the anchovy to soften.

Place the cotolettas on plates and dress with the sage and anchovy butter. Scatter with the salsa and garnish with a little wild rocket.

Recipe taken from At Home with Ben by Ben O’Donoghue
Ben O'Donoghue loves nothing more than cooking fresh, simple food for his family and friends. From weeknight dinners made with ingredients in the pantry to lavish dishes for a special occasion, Ben invites readers into his home to be inspired by his favourite dishes for every day. With chapters covering breakfast and brunch, everyday meals, entertaining, leftovers and sweets, At Home with Ben is for both beginner home cooks and those who are more experienced. Try Homemade Crumpets for breakfast, Chicken and Mushroom Pie for lunch, Snapper Tagine with Preserved Lemon and Chickpeas for dinner or Classic Chocolate Fondant for dessert. Ben also takes inspiration from the cuisines of other countries, with recipes such as Miso Beef, Vietnamese Lamb Chops and Palestinian Potato Salad. And there are lots of recipes that your children will love to help you make and eat, such as My Kids' Favourite Fish Cakes and Mixed Berry and Ricotta Crepes. Written in Ben's laidback style and with over 60 colour photographs, At Home with Ben is a cookbook that you and your family will use to make simple and delicious meals for every occasion.

You can purchase At Home with Ben at cooked.com.

Published by Hardie Grant Books.

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